Guido Ristorante In Serralunga d'alba

Amazing restaurant at the Fontanafredda estate. The food is fabulous, the service impecable, the restaurant beautiful. Just a wonderful experience as a must do in Piemonte.

Impeccable service and excellent food

Fabulous agnolotti, perhaps the best I've ever had. Lovely place, impeccable yet family-friendly service.

First of all, the staff were very kind and the food was delicious. If I have the chance, I would like to visit again.

Good evening, Booking at this restaurant was much more than just a simple dinner; it was a sensory and emotional journey. I love the countryside and the Langhe, and the location is enchanting, located within the Fontana Fredda estate, a historic residence (formerly the home and hunting lodge of Emanuele II). From the first moment, the atmosphere was captivating. Each dish is a work of art, meticulously crafted down to the smallest detail. Chef Ugo Alciati works with the highest quality products and highlights the raw ingredients of the Piedmont region. You absolutely must try the fresh pasta plin with roast sauce, just as they were made by the expert hands of Mamma Lidia, and as he, even before him, had been told by Nonna Pierina. His exquisite veal with tuna sauce, according to tradition. Don't miss their amazing and delicious gelato, crafted by the chef's expert and skilled artisans using milk from Piedmontese white cows. The service was attentive, kind, and discreet, guiding us through the menu with great professionalism. I recommend it to anyone who wants an authentic experience, where gastronomy blends with Piedmontese tradition and excellence! Well done!!!

Amazing experience, great service, great atmosphere, very good food, liked the ravioli in a napkin eating them like snacks. I was lucky because it was truffle season.

Phenomenal lunch I would definitely return. We ordered the Plin two ways. Wine list & service are impeccable.

We went with a flexible 4-course menu, and the two pasta dishes we chose were outstanding. As you’d hope in this region, the quality of the white truffle was exceptional. For dessert, they served a boldly simple, generously sized milk gelato—rich, full-flavored, and it honestly proved how satisfying a “straightforward” dessert can be when it’s done this well. The meat course and the final petits fours weren’t particularly distinctive, but considering the price point, that felt completely fair—and overall it was clearly a very good experience. I can’t speak for other seasons, but based on my visit, I would absolutely recommend Guido during white truffle season.